Onam Festival Recipes

7/29/2019 Onam Festival Recipes

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A BRIEF HISTORY OF ONAM

HARVEST TIME

ONASADHYA (The Grand Feast)

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6/64O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c om

Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam

Yoghurt Soup with Cucumber

Mooru

Lentil Soup with Coconut

Kumbalanga Mooru Curry

Okhra Kichadi

Cabbage with Red Beans

Black Eyed Beans & Ash Gourd Olan

Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal

Vazhuthanenga Theeyal

Kalan

Nenthrakaya Mezhukkupuratti

Squash & Red Beans Erisseri

Mullangi Sambar

Kadala Parripu Koottucurry

Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Golden Touch Misc-en-Place [15 mins]

Peel and thoroughly clean Ginger and Garlic.

Roughly chop Ginger to aid in grinding.

Golden Touch Process [5 mins]

Grind the Ginger and Garlic along-with 50 ml Water to a very smooth paste.

Storage:

Pour this paste into ice-cube trays, scrap off from the top, using the backof a knife so as to get a smooth top and you get clear cubes.

Freeze for about 10 hours, before you bag them up in freezer proof plasticbags.

Label and Store.

Yield:

Makes about 20 22 cubes

Each cube is equivalent to 2 tablespoon of Ginger/Garlic paste.

Notes:

Adding to much Water makes the paste too thin.

GINGER GARLIC PASTE

Things Youll Need:

300 grams Garlic

300 grams Ginger roots

Water 50 ml



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

When you want to enjoy delicious food made

at home you need to start by selecting the

best ingredients. Coconut Milk is another

recipe for all home made food lovers from a

range of Kitchen Essentials, you must bearmed with e.g. Ginger-Garlic Paste, Cashew

Nut Paste, Brown Onion Paste, Ghee to name

a few.

Do you know what you are eating?

A label check of a leading supermarket brand

canned Coconut Milk contains:

Coconut Extract (60%), Water, Stabiliser Guar

Gum and Carboxy Methyl Cellulose, Emulsi-

Sometimes a little extra effort is the difference between an ordinary meal

and an extra special meal.

Things Youll Need:

Coconut Flesh 1 no

Flesh Yield of a medium size Coconut 350 grams (alternatively you canbuy frozen grated Coconut from Indian grocery stores)

Golden Touch Mise en Place [40 mins]

1.

in the grinder).

2.Transfer this to a grinder, add 400 ml* boiling Water, cover and let it

maximum Milk.

3.Blend on medium speed for about 10 minutes.

4.Transfer this to a strainer lined with 2 layers of cheese cloth, leave to

drain to 5 minutes.

5.Squeeze out the Milk**.

6.To the drained Coconut add another 100 ml boiling Water, allow to cool,grind, squeeze and drain the 2nd Milk***.

HOME MADE COCONUT MILK


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Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Yield:

600 ml 1st Milk

150 ml 2nd Milk

NOTES:

*As I do not recommend storing this Milk, by any means even freezing,therefore please judge accordingly and add Water to your requirement.

Coconut quantity and Water accordingly. At home I have tried freezing,

with 3-4 days.

of most Indian curries.

***This Milk is of 2nd quality, and Curries, eg Stew is cooked in this Milk.

HOME MADE COCONUT MILK



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Choose the best

The Better the Butter the

Better the Ghee. Use only

unsalted Butter made from

100% Milk. I choose Coun-

trylife Butter.

Make it yourself

Surprisingly you can make

this at home; and you will

be sure what you are eating.

Moreover, it is cheaper.

HOME MADE GHEE (CLARIFIED BUTTER)

Things Youll Need:

Unsalted Butter (made from 100% cows Milk) 250 grams

Golden Touch Preparation [10 mins]

Cut into small cubes the 250 grams pack of Butter. Place in a non-stickpan, the small cubes.

can see foaming and separating the Milk solids.

foam* out, using a spoon.

sediments (turning dark brown in colour), settling in the bottom. If youcontinue further, the sediments will blacken and develop into what is

Allow to cool and settle.

This transparent liquid soon turns out to be yellowish in colour once it

start to solidify.

Store it

in fridge for 1 year. In Indian kitchens it is usually kept outside and stays forupto 6 months.


10/64O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c om0

Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

How to make Yoghurt at home?

It is incredibly easy and tasty, and I love

this smooth, creamy and thick Yoghurt. In

India, were I grew up, it was a common

sight in my kitchen, my mum making Yo-

ghurt. Arguably the temperature, supports

in the Yoghurt process, in India, and in

colder climates like UK it doesn't. Now it's

possible.

Why home made Yoghurt?

Cheaper

You know what you are eating. Organic

Yummy

I like making food at home. It's fun!

intestines, boosting the immune system.

High source of Calcium, Phosphorous and Iodine.Good alternative to Cream and Cheese.

Good for people with low Milk tolerance.

History of Yoghurt

The earliest written record of Curd (Yoghurt) in Bible dates back to the

Book of Genesis; written between 4000BC to 1804BC. A further reading of

the following scriptures reveals the making and use of Curds.

Genesis 18:8

Deuteronomy 32:14

Judges 5:25

Things You'll Need:

Organic Milk* 1 litre

Live Plain Yoghurt** 100ml

HOME MADE YOGHURT


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Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Golden Touch Preparation

Boil Milk to 900C, this kills off unwanted micro-organisms.

Remove from heat. Allow to cool to a lukewarm temperature.

While the Milk is cooling, heat the oven***, in it's highest setting for about7-10 mins. Switch off.

Stir in the Yoghurt, which is in room temperature, not cold. Tightly cover

and store this bowl in oven for about 6 hours.

Remove the container from the oven. Re-heat the oven and switch off.

Move in the container of partially curdled Yoghurt into the oven once again

and leave for another 6 hours.

Remove and chill in the fridge for about 2 hours and your thick, creamy,

delicious Yoghurt is ready.

Use it daily:

Breakfast with cereals.

Yoghurt soup.

Yoghurt Dip

Salad

Smoothies

Use instead of cream

the list is simply endless...

NOTES:

*Use only Organic Milk, as normal Milk does not curdle. Use either Full

fat, Semi-Fat or Zero-Fat as per choice. Do not use any Milk which has

UHT (Ultra-High Temperature processing) written on it, as it has been

heated almost to the point of evaporation, which isn't good to make Yo-

ghurt.

**Yoghurt must be at room temperature for the culture to start, and it must

be one having live culture in it. If the temperature is too cold or hot culture

does not happen.

***In high temperature zones like Indian Sub-continent, Middle-east and

Africa; curdling happens just at outside temperature.

HOME MADE YOGHURT



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

When it's hot, hot, hot outside, cool off

with this summer chiller! Summer may be

coming to an end, but it's never too late to

sit back, unwind and enjoy a nice chilled

drink by the warm Sun.

Mint has great calming properties to an

upset stomach, also helps in eliminating

anti-fungal properties from your body. It is

also know to help reduce headaches and

migraines.

Added to this Yoghurt comes packed

with Protein, Calcium, Folic acid, lowers

blood pressure, lowers LDL and increases

the good Cholesterol HDL.

So don't miss this out from your regular diet plan....

Things You'll Need:Low Fat Yoghurt 200 ml

Water 600ml

Curry Leaves 2 sprigs

Green Chilli 1 nos

Ginger 2 inch root

Salt to Taste

Crushed Ice 200 grams

Golden Touch Misc-en-Place [2 mins]

Clean and separate the Curry leaves from the stalk.

De seed and slit the Chilli lengthwise

Golden Touch Process [5 mins]

Whip Yoghurt and add Water to it.

To this add 1/2 of the crushed ice, Salt and whip till all ingredients are well

blended.

Golden Touch Service:

Serve with the remaining Ice added to it.

NOTES:

If there is too much Salt, add more Water.

SAMBARAM (BUTTER MILK)



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Pappadam is pronounced as (PAH-pah-

duhm). Also known as Pappad in North India,

& Poppadams in Europe. Pappadams are

Indians generally prefer unseasoned, were-as

Pappad, Garlic Pappad, Jeera (Cumin Seeds)

Pappad & many more varieties are available

commonly in Indian grocery stores. Deep fried

Pappadams puff-up to almost double there

size.

Pappadams are a mainstay of Indian Meals,

serve as an appetizer. Generally Pappadams are deep fried in oil, but I

prefer Pappadams roasted. The advantages of roasting Pappad are: no oil

required thus healthy and saves times in preparation.

Things Youll Need:

Pappadams 10

Oil 200 ml


If you desire in small bites, cut as desired or as shown in the photo

Golden Touch Steps [5 mins]

Drop into hot Oil. Turn-over with a long handled ladle

Notes:

Once cooked please store away in air-tight containers

If you liked Pappadam, then surely youll like Masala Pappad

PAPPADAM (POPPADUM)



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

InjiThair - In Malayalam native language of the Southern State of Ker-

ala in India is : Inji (Ginger) and Thair (Yogurt)

Ginger is native to India and China. Ginger is also mentioned in Koran,

thus was available to Arabs. In Europe it was part of the table setting, and

barkeepers kept powdered ginger outside in small containers to be used

with beer. Thus the ginger ale was born.

In Indian cookery Ginger plays an essential role, either fresh minced,

sliced or chopped. Ginger is commonly used as a digestive aid. Gingers

-

sociated with arthritis, rheumatism and muscle spasms. Gingers thera-

peutic properties effectively stimulate circulation of the blood, removing

toxins from the body, cleansing the bowels and kidneys, and nourishing

the skin. It also helps in treatment of asthma, bronchitis and other respira-

tory problems.

Things Youll Need:

Ginger - 100 grams

Yogurt 150 ml

Salt to taste

Golden Touch Mise en place [5 mins]

Peel and shred the Ginger


Mix all the ingredients and stir well

GINGER & YOGURT [INJITHAIR]



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

language for the people of Southern Indian state of Kerala. This is a prepa-

ration where Ginger is the main ingredient and is cooked with Tamarind

paste and Jaggery. Puliinji is my favourite, the name itself brings water

to my mouth. My room-mate when I lived in Dubai, used to make mouth-

watering InjiPuli, and I am trying to pass you his recipe.

Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which

induces bowl movement and used for treatment of constipation. Ginger

also do have the same goodness, thus as a combination is really good to

have during such elaborate sadhyas.

Things Youll Need:

Ginger - 400 grams

Dried Red Chillies - 4 nos

Red chilly Powder - 1 tbsp

Tamarind Paste 100 grams (or to taste)

Jaggery* - 75 grams (or to taste)

Curry Leaves - 1 sprig

Mustard seeds - 1/2 tsp

Oil - 50 ml

Salt - to taste

Yield - 400 grams

SWEET & SOUR GINGER CHUTNEY (PULIINJI)


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Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam


Soak Tamarind in 100 ml bot water for 20 minutes. Rub in you palm and

discard the seeds and skin.Boil Jaggery (Brown Sugar) in 50 ml Water, to this mix the Tamarind juice

Break Dried Red Chillies into small pieces


Heat 45 ml Oil in a pan and add the chopped** Ginger and saut till

Add the Red Chilly powder and stir well. Allow to cool

Grind the Ginger to a thick paste without Water (if needed add theTamarind and Jaggery syrup).

To 5ml hot Oil in a non-stick pan add Mustard seeds allow to pop. Addbroken dried Red Chillies and Curry Leaves.

Add to the above Ginger paste and Tamarind and Jaggery syrup, cooktill it thickens.

Golden Touch Service

Serve as an Appetiser or side dish

Notes:

Sugar or Cane Sugar as is available commonly in supermarkets in UK.

**Ginger - it is easier to grate, but if the Ginger is old and grown, becomes

SWEET & SOUR GINGER CHUTNEY (PULIINJI)



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

A must try for all achar (pick-

le) lovers.

I personally would have nev-

er thought before of making

a Grapes achar, until I was

inspired by the famous In-

dian comedy tele-serial ak-

karakazhchakal. Grapes

Achaar is a must try for all,

and surely it will be an in-

stant hit for your family and

friends.

and gave the pickle shape and beauty.

GRAPES ACHAR

Things Youll Need:Seeded Green Grapes - 100 grams

Seeded Black Grapes - 100 grams

Chilli Powder - 3 tbsp

Green Chilli - 5 nos

Turmeric powder - 1/2 tsp

Oil - 75 ml (add more if necessary)

Fenugreek Powder - 1/2 tsp

Asafoetida Powder - 1/4 tsp

Water - 100mlVinegar - 25 ml

Mustard seeds - 1 tsp

Salt to taste

Golden Touch Mise en Place [5 mins]Wash and clean the Grapes without peeling the skin.

Slit the Chilli lengthwise.

Golden Touch Steps [35 minutes]Heat Oil in a deep bottomed pan, add Mustard seeds allow to pop.

Now add the Curry leaves saut for 2 mins.

Add the Turmeric and Chilli powder and saut for another 4 mins, till the

Now add the remaining ingredients other leaving out the Vinegar.

is reduced.

Store in an air-tight glass container.

Golden Touch ServiceGrapes Pickle is a great accompaniment with Rice and Curry



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

APPLE ACHAR

Things Youll Need:

5 Raw Green Apples2 tbsp Chilly powder

1/2 Turmeric powder

125ml oil (add more if necessary)

1/2 tsp Fenugreek Powder

1/4 tsp Asafoetida Powder

50ml Vinegar

2 sprigs Curry leaves

1 tsp Mustard seeds

Salt to taste

Golden Touch Mise en place [10 mins]Wash and cut the Apples into 1x1 inch cubes

Golden Touch Steps [25 minutes]To heated oil in a heavy bottomed pan, add Mustard seeds

and allow it to pop.

Add Curry leaves and saute for couple of minutes.

Add the Apple, Chilly powder, Turmeric powder and Salt. Mix well. Cover

and bring to boil.

well.Allow to cool. Store in airtight containers.

Golden Touch Steps [25 minutes]Serve as an accompaniment to any Indian main course.

Notes:Can be stored upto 2 months in fridge.

else it will get spoilt



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Not long back, my better-

half spoke about his jour-

ney to college, packed with

pickles, to escape from

the bland and boring foodserved in the college can-

teen. I am sure most of us

would have some similar

story to share of their col-

leges days; home-sickness,

ragging, worries about fu-

ture etc To preserve the

memory of such college

trips, let me introduce to you, my Mums speciality Pickle Pavakka Ach-

har. When it comes to home-made, my Mums cooking is simply the best

and she has passed on this passion for good old-fashioned home cooking.I simply love home-made food compared to restaurant food, and if you are

passionate to learn Indian home-made food, I would seriously recommend

you to subscribe to our emails!

No French meal is complete without Cheese; like-wise no Indian meal is

complete without a Chutney or Pickle or at least Pappadam. As a young

girl, I was always fancied by the large variety of Fruits and Vegetables that

could be pickled in an average Indian home. In the recent past, Indians

have take a small-stride in professionally packing and promoting Indian

Pickles and Chutneys to the rest of the World, were the choice is endless.

Indian cuisine is as diverse as its people and geography. Travelling from

Northern tip, Kashmir Switzerland of the East to the Southern tip Kanya-

kumari were three Oceans meet; from the Eastern Ghats to the Western

Ghats, each county / state has its own unique culture, dress, language

and obviously food too. My upbringing has allowed me to travel and taste

and enjoy some of these wonderful cuisines.

Most home-made pickles are made in Summer and kept in the Sun during

the daytime to speed fermentation. This fermentation process allowed to

soften and mature the base ingredients in the varied Masala they are pre-

served. The acidic nature of the marinade helped prevent fungus growth

and extended shelf-life of the pickles. The acidic nature also called for

preservation of Pickles in glass jars or porcelain jars.

In our previous post about the goodness of Pavakka (Bitter Gourd); many

people left a comment, if it is bitter, how could some-one consume this?

Therefore let us start with something that would leave you with a good af-

ter taste; and something which you would not have to consume over-night

itself. The Salt and Vinegar will bring down the Bitterness and allow you to

enjoy it!

PAVAKKA (BITTER GOURD) ACHAR


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Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Things Youll Need:

Pavakka 1300 grams (1.3 kg)

Green Chilli 20 nos (about 150 grams)

Chilli Powder 1 tsp

Turmeric Powder 1 tsp

Shallots (Chuvannulli) 200 grams

Ginger 50 grams

Garlic 50 grams


Oil 12 tbsp

Mustard Seeds 1 tbsp

Fenugreek Seeds 1 tsp

Vinegar 90 ml

Salt to taste

Yield : 500 grams

Golden Touch Mis-en Place [30 mins]

Clean and cut Pavakka into 2x1/2 inch strips. When cleaning, look forblack marks; gouge out the seeds.

Finely slice Shallots.

Cut the Green Chillies lengthwise.

Clean, sterilise and dry one glass bottle with 500 grams capacity.

Golden Touch Preparation [ 50 mins]

Stage One Preparing the Pavakka

Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-

till all Water starts leaving.



21/6421

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

As Water is the biggest enemy of Pickles this step is a must:

Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.

On a baking tray, spread the Pavakka strips and allow to dry for 35

minutes, stirring occasionally. (Increase the time as per requirement) Theend result should not be like dried strips. If you are living in hot countrieslike Asia and Africa, you could leave it in the Sun for about 10 hours ormore.

Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more

Add more Oil if required.

Stage Two Preparing the Masala

Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.

Add Fenugreek seeds and Curry Leaves saut for a minute.

Add Shallots, Green Chilli, Ginger and Garlic; saut till golden brown(about

Stage Three Packing

Mix Stage 1 and 2.

Add Vinegar, mix well.

Pack in the sterilized, glass bottle, label and store.

STORAGE:

Keeps safe in the fridge upto 4 months or upto 1 month outside fridge.

Is ready to use immediately.




Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

To a South Indian, there is no greater pleasure than having a bowl of Rasam

and Rice. People from Kerala and Tamil Nadu call it Rasam. Were as peo-

ple of Karnataka call it Charu and those from AndraPradesh call it Saru.

Legend says, a South Indian King threw a grand feast, and all the Sambar

was consumed by the host himself. Now the kitchen staff was left with no

Sambar for the rice. Here one of the chef took all the left over ingredients

of Sambar like the tomatoes, tamarind juice and spiced it up in such a way

that all present liked it very much. Here a new dish was born Rasam.

Today, Rasam has become he main stay South Indian Meals. A very good

Tamarind - Is an Indian aphrodisiac.

Aphrodisiac - aphrodisiac stimulates the desire for sex. The name comes

from the Greek goddess of love Aphrodite.

RASAM

Things Youll Need:

Ripe Tomatoes - 2 (size of a tennis ball)

Shallots - 4 nos

Ginger - 1 inch size

Garlic - 4 cloves

Coriander Leaves - 50 grams

Red Chilli Powder - 1/2 tsp

Crushed Pepper Corns - 10 nos

Turmeric Powder - a pinch

Curry Leaves - 2 sprigs

Cumin Seeds - 1/2 tsp

Mustard Seeds - 1/2 tsp

Dried Red Whole Chillies - 2 nos


23/6423

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Asafoetida - a pinch

Tamarind - 50 grams

Fenugreek Seeds - 1/4 tsp

Water - 4 cups

Oil - 2 tsp


Chop tomatoes, shallots, ginger, garlic and coriander leaves

Blend ginger and garlic to a smooth paste. At this stage keep 2 clovesof garlic aside.

Crush the 2 cloves of garlic and pepper corns together, keep aside for

tempering*

Break the dried red chillies into 2 or 3 pieces

To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeezeout the tamarind juice


In a pressure cooker take all the chopped ingredients, ginger/garlic pasteand tamarind juice

Add red chilli powder, turmeric powder, salt and Asafoetida. Add water.Bring to 1 whistle and simmer for 30 mins.

ingredients.

In a pan, heat oil. Add mustard seeds, when they pop, add cumin seeds,broken dried red chilli, Fenugreek seeds, curry leaves, crushed garlic &pepper corns and saut for 2 mins.

Add this to the pressure cooked ingredients.

Notes:

Tempering is the process were a combination of spices and oil is added to

RASAM



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Sometimes you think a mid-week supper is the hardest to prepare, when it

is not. Let me introduce a family favourite of mine, which hardly takes anytime to prepare. Sometimes I think to myself, I could not live without this

wonderful curry, and over the years I have managed to try so many varia-

tions of this curry, is just amazing. Making this curry to perfection has been

handed over from my Grandma to my Dad and then over to me now. Over

the last four years of marriage I have actually learned so many traditional

Kerala delicacies, but when it comes to Yoghurt soup, Susan relies on me.

You might think, what is all this fuss about; well if you are not vigilant you

will certainly end-up in a curdled soup, which is as good as draining into

the sink. My Grandma used to say, the best accompaniment to Rice is a

perfectly made Yoghurt curry and Poppadom. Indeed it is, so soothing,

so perfectly relaxing for your stomach away from all the spicy foods of

everyday life. I recommend you try this combination to know what exactly

I mean. To enjoy this combination, youre mind must be in a relaxed mode

(no children around, mobile switched-off), with company on a star-lit night

and Pappadam crushed and mixed in with Rice and Yoghurt soup. Now all

you have to do is enjoy eating with your clean hands, served by your part-

ner. I guess Westerners would object to this idea of eating with your hands;

what I would suggest is, try it. You will love it. It will taste better. Moreover,

you will enjoy being served by your better-half.This curry is usually made as an accompaniment for Rice with a combina-

tion of other spicy curries, but you could also have it just as a soup (as a

cold soup not as a hot one though) for a change, especially if you are on

a dieting plan. Moreover, if you serve soups before the main course, you

tend to eat lesser, which means lesser calories and a good-nite sleep. Eat

breakfast like a King and dinner like a pauper, as eating most of your car-

bohydrates, such as cereals, breads and fruit, earlier in the day is recom-

mended as your body does not need them at night.

YOUGHURT SOUP WITH CUCUMBER


25/6425

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

WARNING:

Not to be prepared if you are tuned in to your ipod! You will soon learn

why?

Things Youll Need:

Total Greek Yoghurt 250 grams

Cucumber 150 grams

Ripe Tomatoes 2 nos (about 100 grams)

Water 500 ml

Shallots about 10 grams


Garlic 1 tsp

Salt to taste

Turmeric Powder 1/2 tsp

Kashmiri Chilli Powder or Paprika Powder 1/4 tsp

Fenugreek Powder 1/4 tsp

Mustard Seeds 1/2 tsp

Oil 1 tsp


Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chillipowder to a smooth consistency*.

Finely chop Tomatoes and Shallots, store separately.

Peel and cut the Cucumber into small rectangular pieces of 1X1/4 inchsize.

Wash and pat dry with a kitchen towel the Curry Leaves.


In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allowto pop.

Add the Curry Leaves, chopped Shallots, saut till golden brown.

Add Tomatoes and saut for about 3-4 mins till it gets cooked.

Add 250 ml Water and Cucumber, cover and cook for about 10 mins on

want to soften it further you may cook longer, but I suggest you wouldlove biting into the Cucumber.


26/6426

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Water thus prevents splitting of the Yoghurt when added.

Now add the remaining 250 ml Water (hot and not boiling) to the Spices

and Yoghurt mix, bring to a smooth consistency, also known as Butter-Milk.

high) and stir continuously. In about 2-3 minutes it will be done**.

NOTES:

Chilli powder is added not to give a spicy taste (as this little wont), butwhen you add the rosy red Kashmiri or Paprika powder to the golden yellowTurmeric powder it boosts the sharp glow of the golden yellow Turmeric.

The best way to check if this curry is ready is to see on the ladle ifit has steam rising from it, it is ready. If you continue beyond this pointit will certainly split and curdle. Now the best thing to do it dish it outimmediately into a large bowl, (else the heat from the kadai is enough tocurdle the Yoghurt). Now the most important things to follow are:

Never cover the bowl till it is completely cold

When serving never reheat in any form (even Microwave) as this additionalheat could curdle(split) the Yoghurt.

OUGHURT SOUP WITH CUCUMBER



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Spiced buttermilk, is Kaachiya moru. You could use it as a soup or as a

curry with rice. Non-spicy and delicious. My family is a die-hard fan of this

soup, any time any day, this is my favourite of Yoghurt preparation.

KAACHIYA MORU ( YOGHURT SOUP )

Things Youll Need:

Natural Yoghurt - 500ml

Water - 250ml

Shallots - 5 nos

Tomato - 1 (optional)

Ginger - 1inch size

Garlic Flakes - 2 nos

Fenugreek Powder - 1/4tsp

Turmeric Powder - 1/4tsp

Chilli Powder - 1/2 tsp


Dried Red Chilli - 4 nos

Mustard Seeds - 1 tsp

Oil - 1tbsp


Using a hand blender, make a smooth paste of the Yoghurt. Add Salt,

more water if the Butter-milk is too thick

Chop Shallots, Ginger, Garlic & Tomato

Break the dried Red Chilli into small pieces


28/6428

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam


In a deep bottomed pan heat oil. Add Mustard seeds allow to pop.

Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic & saut till

Shallots become golden brown

immediately on seeing steam coming-up***

NOTES:

*Sprinkling water allow the temperature of the pan to reduce, or else theYoghurt starts curdling as soon as you pour into the pan

**Never allow the Yoghurt to settle or else will curdle & spoil

***Use a wooden ladle(spoon), for this preparation, once you see steamcoming from the ladle, Moru is done. Leave the pan open till it cools downor will curdle from the heat

KAACHIYA MORU ( YOGHURT SOUP )



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

A warm, mild soup, with the

sweetness of coconut, is a

delight to have on its own

or to be served with Naan,

Paratha or any Indian bread.Chana Dal (Lentil) soup is a

versatile quick food for any

week-night, especially for

this part of the year when it

chilling cold.

As a super-food, Lentils are

rich in protein. It is good for

all ages alike, especially for

growing children and pregnant woman. Avoid if you are diagnosed with

Kidney stone. Although kidney stone is related to Calcium deposit, but

some Kidney stone complications relate to proteins. Add a generous

Research in India proves Lentils are as good for the environment as they

are for our health. Nitrogen-producing bacteria grow naturally at the roots,

enriching the soil. Different Lentils have different cooking times and require

soaking, do read my article on Common Lentil Varieties.

LENTIL SOUP WITH COCONUT

Things Youll Need:

Chana Dal - 250 grams

Freshly Grated or Dessicated Coconut - 100 grams

Mustard Seeds - 1/4 tsp

Dried Red Chilli - 4 nos

Shallots - 4 nos

Turmeric Powder - 1/4 tsp


Garlic - 2 tbsp

Water - 1 liter

Salt - to taste


the more

You wash the more it looks dirty. 3-4 washes is enough, or you risklosing out a lot


30/6430

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Goodness from the Lentils top layer.

Soak in water for atleast 6 hours. Drain.

Finely chop the Shallots.

Golden Touch Steps [40 minutes]

Heat 1 tbsp Ghee in a pan.

Add and saut Lentils for about 5 minutes.

Transfer this into a pressure cooker, add Turmeric powder and Water.

In the same pan heat the 1 tbsp Ghee.

Add Mustard seeds, allow to pop.

Add Curry leaves saut till they get fried and curl.

Add Dried Red Chilli, broken in small pieces and Shallots. Saut tillgolden brown.

In a separate pan add the remaining Ghee, add Garlic* saut for 2minutes. Add Coconut and allow it to become light brown.

Now to the mashed and well cooked Lentil soup add the sautedingredients and Salt.

Golden Touch ServiceDrizzle a few drops of fresh melted Ghee on the soup and not it is readyto be served.

NOTES:

* Garlic for me it is a must to saut Garlic. Sauting brings out the full

I recommend using Ghee for this recipe

LENTIL SOUP WITH COCONUT



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Want the satisfaction of a soup, but with much less fat and calories? Here

is our easy and refreshingly simple South Indian recipe. It doesn't get much

easier.

This is a great accompaniment for Rice and Curry.

ThingsYou'll Need:

Stage1:

Lauki 200 grams

Water 400 ml

Salt to taste

Stage2:

Low Fat Yoghurt 500 ml

Lukewarm Water 200 mlTurmeric 1/4 tsp

Red Chilli Powder* a pinch

Salt to taste

To Grind:

Desiccated Coconut 1/3 cup

Green Chillies 2 nos

Shallots 1

Boiling Water - 100ml

Tempering:

Oil 1 tbsp



Dried Red Chilli 3 nos

Shallots 3 nos

KUMBALANGA MOORUCURRY


32/6432

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Golden Touch Misc-en Place [10 minutes]:

Peel, wash, de-seed and cut the Melon into 1X1 inch cubes.

Taken all ingredients under 'to grind', leave it to cool. (Adding boiling Water,helps soften and gets absorbed by the Coconut). Grind to a smooth paste.

Mix all ingredients under Stage 2 and leave it aside till needed.

Golden Touch Process:

Take all ingredients under Stage 1 and bring to boil. Simmer on medium

In a non-stick kadai, heat Oil. Add Mustard Seeds and allow to splutter.

Add Curry Leaves and broken dried Red Chilli, stir for 30 seconds till the

Curry leaves curl.

Add Shallots and saut for 3-4 minutes.Add the Coconut ground paste and cook for 3 minutes.

Add the cooked Melon cubes, mix well.

to warm for about 2-3 minutes, while constantly stirring**. Remove from

the pan is enough to curdle the Yoghurt.

NOTES:

*Adding Red Chilli Powder is totally optional and never done in traditionalKerala style Mooru Curry. I usually add Red to brighten the Yellow from the

Turmeric Powder, therefore the end result is better. Try it!

**This is one stage were you cannot take your eye off it as the Yoghurt

could get curdled. Stirring allows the soup to constantly move, thus reduc-

ing the build-up of heat within. Use a wooden ladle for this process, and

you could use it to measure if the soup is cooked life the ladle out of the

soup, if you can see steam off it, it is done.

KUMBALANGA MOORUCURRY



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

OKHRA KICHADI

Things Youll Need:

Okhra - 150 gramsNatural Yoghurt - 300 ml

Green Chillies - 2 nos

Dry Red Chillies - 3 nos

Mustard Seeds - 1tsp

Grated Coconut - 100 grams


Oil - 2 tbsp

Salt - to Taste


Cut Okhra lengthwise. Now slice them into inch size.

Grind grated coconut, green chillies and half of the mustard seeds. Keepaside

Break dried red chilli into 2 or 3 pieces


Heat oil. Fry Okhra till crispy. Drain and remove.

Add the remaining mustard seeds into the same oil, allow to pop andadd the broken red Chillies and curry leaves saut for 2 mins.

Keep stirring.

Notes:

Pavakkai (Bitter Gourd) may also be used instead of Okhra as a variation

Okhra is also known as Bhindi, Ladies Finger

Yoghurt will curdle and spoil



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

CABBAGE WITH RED BEANS

Things Youll Need:

White Cabbage - 250 grams

Red Beans - 100 grams

Red Onion - 1 large

Freshly grated or desiccated Coconut - 1 to 2 cups*


Ginger Garlic Paste - 1tbsp

Salt - to taste

Turmeric Powder - 1/2 tsp

Water - 350 ml

Chilli - depending on taste (optional)


Finely shred Cabbage.

Soak Red Beans overnight in hot Water. Wash and change water regularly.

Golden Touch Preparation

Meanwhile cover and cook the remaining ingredients in a Kadai, for

about 10 mins.

Mix in red Beans to step 2, adjust seasoning if necessary and serve.


An excellent option to steamed Rice with Chutney.

NOTES:

*Freshly grated and Desiccated quantities differ adjust accordingly.



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

No Sadhya(Feast) in Kerala

is complete without Olan.

Such a great emphasis is on

Olan for any Sadhya, yet it is

the simplest to make. It's anunique dish, were not a sin-

gle spice is added to it, Chilli

with Coconut milk and curry

leaves, when all the ingredi-

ents are added in the right

proportion, it tastes heav-

enly. You just cannot forget

the taste in a rush.

BLACK EYED BEANS & ASH GOURD OLAN

Things Youll Need:Black Eyed Beans - 100 grams

Ash Gourd / Courgettes - 100 grams

Green Chillies (optional) - 2 nos

Coconut Milk - 150 ml

Water - 150 ml

Coconut Oil - 1 tbsp

Salt - To taste

Curry Leaves - 1 sprig


Soak Black Eyed Beans preferably overnight

Peel and cut Ash Gourd or Courgettes into 1/2 inch by 1/2inch cubes


& simmer for 20 mins

Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from

In a pan heat Oil, add Curry leaves & saut for 2 mins. Remove & add tothe Olan.



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

The origins of this dish is uncertain though

legends has it that it originated in the kitchen

of Thanjavur Marathas ruler Shahuji, during

the 18th Century. It is believed that Shahji

had a liking for a dish called Amti which hadKokum as one of its main ingredients. In one

particular season, the Kokum which was im-

ported from the Maratha homeland ran out

of supply and someone suggested him that

the locals used tamarind pulp for sourness. Shahji experimented the dish

with the Tuvar Dal, vegetables, spices and the tamarind pulp served his

coterie and his cousin, Sambhaji who was visiting him. The court liked the

dish and named it Sambhar after the guest of the day, Sambhaji. Source:

WIKIPEDIA

Sambar as I have always seen my mummy preparing it included

Brinjal, Drumstick, Ladies Finger (Okhra), Yam, Potatoes, Tomatoes and

Tomato Sambar, Garlic Sambar, drumstick Sambar, shallot Sambar the list

just continues.... I still like the Sambar were all the above ingredients come

together and are cooked in a thick gravy base of lentils. Some hotels in

India serve Sambar which you could easily drink it.....

Tamarind is used to make it sour... and honestly it is yummy... You

could cook this in a pressure cooker, but I like it cooked in a normal deep

bottomed pan. The advantage here is you get the smell of Lentils (Dal),

Garlic & Vegetables wafting from the kitchen to every room in the house,

making you hungry even before it is 1/2 way through. This craving for Sam-

bar makes it more and more delicious.

Please follow the vegetables cut, exactly as mentioned.

SAMBAR

Things Youll Need:


37/6437

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam


1. In a cup of hot water immerse the Tamarind for 10 mins

2. Cut Drumsticks into 3 inch pieces

3. Cut Okhra into 3 inch pieces and slit from centre making it into 2 halves

4. Cut Raw Banana and Brinjal into 3 by 1 inch batons

5. Cut Tomatoes into 4 quarters

6. Dice Yam & Potatoes into 11/2 by 11/2 inch cubes

7. Slit Green Chillies & Shallots into 2 halves

8. Chop Garlic and Coriander and store separately


1. To a deep bottomed pan add Drumstick, Raw Banana, Brinjal, Tomatoes,Yam, Potatoes, Green chilli, Tuvar Dal and water just enough to coverthem

2. Squeeze Tamarind pulp out of the water, add the pulp to the pan. Bring

3. In a separate pan dry roast the powders Chilli/Coriander/Sambar &

not to burn. Add to the simmering Vegetables

4. Heat oil in a pan. Add the cut Okhra and fry till crispy. Drain and remove.

5. Add Mustard seeds, wait till it pops.

6. Add chopped Onions, Salt, Turmeric Powder, Garlic, Curry leaves andsaut till onions become golden brown.

7. Add the sauted onions & Okhra to the simmering vegetable medley

SAMBAR



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

This is a Classic Kerala Sadhya(Feast) main-stay item. One of my kind reader and editorpointed out the importance of Aviyal in Sad-hya, especially ONAM, and here it is. Aviyal is

a kind of vegetable medley, made from vari-ous vegetables, therefore is healthy. It is amild curry, and the taste lingers on

It is supposed to have been invented byBhima (one of the Pandava brothers) duringhis agnaathavaasa. According to the legend,Ballav (Bheems name during this time) whenhe assumed his duties as the cook in thekitchen of Virata, did not know how to cook.

up many different vegetables, boil them to-gether and top the dish with grated coconut

SOURCE: WikipediaThe second thought about Aviyal is as follows:

According to this source Aviyal was invented by the Head Chef in the Roy-al kitchen of Travancore. The Chef ran out of vegetables to prepare hisplanned dishes, and in an instant he cut up all available vegetables andtopped up with grated coconut & Aviyal was born.

My mummy always used to make Aviyal with gravy, probably thats whatI have seen coming from Christian families. But Aviyal served during Mar-riage Luncheons & Onam Sadhya are always dry types, this variation ismostly prepared in the Hindu homes. My wife prepares this excellent varie-ty, and here I have one of her classics. Like Sambar you can again pressurecook Aviyal but when slow cooked in a deep bottomed pan it pulls out allthe juice from the vegetables and blends into a very tasty curry, plus half-way through smells wonderful. Most of us do not take time to lean over &enjoy the smells of food & miss out on this. Smelling is linked closely to

smelling.

These precautions you must follow in preparing Aviyal:1. All vegetables are cut only lengthwise (2inch by 1/2inch)2. Do not overcook or youll end up in a soup.3. The following vegetables are never used:

Beetroot as it discolours the entire Aviyal as red

Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery

avoidedInstead of Tamarind use Raw Mango & a splash of Natural Yogurt toget the sour taste

4. Depending upon availability the following Vegetables go well together:Plantain(Raw Green)Yam ChenaBrinjalCarrotBeans Long Runner BeansDrumsticks

AVIYAL


39/6439

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Green Raw MangoPotatoSnake Gourd -Trichosanthes CucumerinaIvy Gourd Kovakai Tindora

Courgette Zucchini instead of Cucumber

Things Youll Need1. Raw Green Plantain 50 grams2. Brinjal 50 grams3. Tindora 50 grams (optional)4. Yams- 50 grams5. Carrot 50 grams6. Green Beans/Long String beans 50 grams7. Courgette/Ash Gourd 50 grams8. Potato 50 grams (optional)9. Drumsticks 50 grams

10. Green Chillies 211. Raw Mango -1/212. Turmeric Powder 1/2 tsp13. Salt to taste14. Water 200ml15. Grated Coconut 1 cup16. Cumin Seeds 1/2 tsp17. Curry Leaves 2 sprigs18. Curd 2 tbsp19. Coconut Oil- 2 tbsp


1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries.Keep them separate.

aside.


1. In a deep bottomed pan, add all vegetables, add water, salt, tur-meric powder & slow cook for 20 mins.

2. Now add the coconut paste, mix well, sprinkle the coconut oil &

be dry & done

3. Allow to cool.

4. Mix in the yogurt and leave it covered.


Serve hot with rice

Note:

** Place the slow cooking vegetables at the bottom of the vessel.

Eg: Drumsticks, Carrots. Place Yam & Brinjal in the middle layer. Place thefast cooking items in the topmost layer.

AVI L



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Thoran (pronounced [to *. Thoran is a

preparation of Kerala, were it is a everyday

affair. This is a dry preparation of White Cab-

bage and Runner Beans. Cabbage & Beans

blend well to give this excellent Thoran.

As it is slow cooked you will get the fresh

aroma of Cabbage & Beans drafting in the air.

It is a healthy preparation as it involves very

less Oil and Spices. As a starter to Indian

food, you will be pleased with yourself on

preparing Cabbage Thoran, as it won't burn

your taste buds.

Things Youll Need:

White Cabbage 500 grams

Runner Beans 250 grams

Onion 1 medium sized

Garlic cloves - 4 nos

Black Gram (whole Urad Dal) - 1tbsp

Dried Red Chilly - 4 nos

Turmeric Powder - 1/4tsp

Red Chilly Powder - 1/4tsp

Desiccated Coconut - 200 grams

Oil - 2tsp

Curry leaves - 2 sprigs

Mustard Seeds - 1/2tsp

Cumin Seeds - 1/4tsp

Salt - to taste


the Cabbage soggy)

2. Cut Beans at an angel of 45 degrees to get a diagonal shape, thisgives the cooked Thoran a good look

3. Break the whole dried Red chilly into 3 or 4 pieces

THORAN (WHITE CABBAGE & RUNNER BEANS STIR FRY)


41/6441

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam


1. Heat oil is a deep bottomed pan. Add Mustard seeds, allow to pop.

2. Now add rest of the ingredients. Mix well

leaving water.

4. At this point leave the pan uncovered & cook for another 15 mins tillyou can bite into the Cabbage & Beans. At this stage all water mustbe dried-up & it will not be sticking to each other

NOTES:

Thoran pronunciation reference WIKIPEDIA

(WHITE CABBAGE & RUNNER BEANS STIR FRY)



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Pineapple is eaten fresh or canned. Is avail-

able as juice or as a combination of juices. It

is cooked, used in desserts, ice-creams and

in fruit cocktail. Although pineapple is con-

sidered good for many illness, it also consid-ered to induce child-birth in India.

Things Youll Need:

Semi-Ripe Pineapple 500grams

Grated Coconut 200grams

Natural Yoghurt 200ml

Dried Red Chilli 4 nos

Turmeric Powder 1/2tsp

Mustard Seeds 1 tsp

Water 200ml

Salt to taste

Oil 1 tbsp


1. Cut Pineapple into 2inch by 1/2inch batons

2. Grind Coconut and dried Red Chilli to a smooth paste


3. Boil Pineapple in water with Turmeric & Salt for about 20 mins. Lower

4. In a pan heat Oil, add Mustard Seeds, allow to pop. Add Curry leaves,add the Coconut paste saut for 2 mins.

5. To the cooked Pineapple add Yoghurt and stir well, bring to boil, addthe sauted paste. Mix well

PINEAPPLE PACCHADY



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Ulli Theeyal is one among many, Kerala dishes, which is an excellent com-

bination to Rice and Chapattis. The smell and taste just lingers on I just

love it!!

Theeyal is usually dark brown in colour and is derived by browning of Co-

conut. It is a mild dish which allows anyone to enjoy this without burning

there tongue.

Things Youll Need:

Shallots 200grams


Water 400ml

Tamarind golf ball size

Mustard seeds 1/2 teaspoon

Asafoetida 1 Pinch

Turmeric powder 1/4 tsp

Oil 3tbsp

Salt to taste

To Dry Roast:

Coriander Powder 1tbsp

Cumin Seeds 1/4 tsp

Dried Red Chillies 6 nos

Desiccated Coconut 200grams

ULLI THEEYAL


44/6444

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam


1. Peel and cut the Shallots into 2 halves

2. Soak Tamarind in hot water for 10mins mash it in your hands and

discard the skin and seeds.


1.aroma of the Coconut and it becomes evenly golden brown. This is animportant step as the colour of the gravy depends on the browning ofCoconut, so be careful not to leave the pan, unattended. Keep aside.

2. In the same pan add the remaining ingredients under Dry Roast, and

3. Transfer all the above ingredients into a blender, add Water and make

a smooth paste.4. Add Oil to the pan. Add Mustard seeds, allow to splutter.

5. Add Curry Leaves and Onion, saut till golden brown about 8 mins.

6. Add the Tamarind Water, Asafoetida, Turmeric powder and Salt totaste.

7.15 mins.


Serve hot with steamed Basmati Rice

ULLI THEEYAL



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Brinjal is native to India, and since has moved to West Asia and the

West. In India it has been cultivated since medieval times.Brinjal is a good source of Folic acid and potassium. It is also high

different dishes prepared from Brinjal, it would easily cross 100, from India

itself. In the coming days I will try to compile some of the most commons

ones.

Vazhuthanenga Theeyal is another favourite from the Southern State

cooking. Theeyal with Brinjal is a very popular dish of Kerala and goes very

well with plain Rice. You need to really try this just once, and you'll fall in

love with it!

Things Youll Need:

Brinjal 300grams

Shallots 10 nos

Grated or Desiccated Coconut 150grams

Water 300ml

Tamarind golf ball size

Red Chilly Powder 1 tsp

Coriander Powder 2 tsp

Turmeric Powder 1/4 tsp

Asafoetida a pinch

VAZHUTHANENGA THEEYAL(AUBERGINE IN COCONUT GRAVY)


46/6446

Contents


Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Fenugreek Powder a pinch



Dried Red Chillies 2 nos

Cumin Seeds 1/2 tsp

Salt to taste

Oil 3 tbsp


1. Cut Brinjal into 3inch by 1/2inch size

2. Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and

discard the seeds


3. In a pan heat 1 tbsp oil. Add Coconut, saut till golden brown

4. Add Chilly powder, Coriander powder and Turmeric powder saut for

another 3-4 mins till you get the aroma of Coconut, add 50ml water

and once cooled grind to a smooth paste. Keep aside.

5. In another pan heat the remaining 2 tbsp oil, add Mustard seeds allow

to pop. Add Shallots, Cumin seeds, Curry leaves, salt and Fenugreek

powder saut for 5 mins

6. Now add the Brinjal and Tamarind water, bring to boil allow to simmer

7. To this add the coconut paste and simmer for another 5 mins

VAZHUTHANENGA HEEYAL(AUBERGINE IN COCONUT GRAY)



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambaram

Pappadam

Injithair

PuliInji

Grapes Achar

Apple Achar

Pavakka

Tomato Rasam


Mooru



Okhra Kichadi



Sambar

Aviyal

Thoran

Pineapple Pacchady

Ulli Theeyal


Kalan



Mullangi Sambar


Pazham Prathaman

Mango Payasam

Paal Payasam

Parripu Paayasam

Dates Payasam

Kalan is a preparation of raw Plantains (nen-

thra-kaya) and Yam (chena), in a thick gravy

of Coconut and natural Yoghurt paste. This

preparation is mild to taste buds, involv-

ing the use of very little Pepper and Chillies.Yams are considered to have lower glycemic

index than Potatoes, thus providing a more

well balanced form of energy, protecting

against obesity.

Things Youll Need:

Yam 100grams

Plantain (Raw Banana) 100grams

Yoghurt 400 mlDesiccated Coconut 100 grams

Cumin Seeds 1/2tsp

Pepper Powder 1tsp

Water 400ml

Turmeric Powder 1/4tsp

Fenugreek Powder (Methi powder/Uluva) 1/2tsp

Dried Red Chilli 2

Mustard Seeds 1tspCurry leaves 1sprig

Salt to taste

Oil 2tbsp


1. Cut yam and plantain into 3inch by 1/2inch batons

2. Grind coconut and cumin seeds into a smooth paste, without water

3. Break red chilli into 2/3 pieces

Golden Touch Steps [30 mins]1. In a deep bottomed pan boil plantain and yam with salt, turmeric &

2. Add yogurt, mix well. Keep stirring to avoid yogurt from curdling.

3. To heated oil in a pan, add mustard seeds, allow to pop. Add red

chillies, curry leaves, fenugreek powder and coconut/cumin seeds

paste, stir till golden brown

4. Add this paste to the above mix, remove from pan once boiled

KALAN



Contents

Ginger-Garlic Paste

Coconut Milk

Home Made Ghee

Home Made Yoghurt

Sambara

Documents

Onam Festival Recipes